Make these mashed potatoes up to a week ahead of time so you can concentrate on the rest of the meal.
Prep Time: 15 minutes
Cook Time: 40 minutes
- 5 lb potatoes
- 6 oz cream cheese
- 1 cup sour cream
- 2 tsp onion powder
- 1 tsp salt
- 1/2 tsp pepper
- •2 slightly beated egg whites
- 1 Tsb butter
Spray a large casserole dish with vegetable-oil cooking spray. In a large pot of boiling water over medium-high heat, cook potatoes until tender when pierced with a fork; remove from heat and drain. Mash potatoes until there are no lumps. Add cream cheese, sour cream, onion powder, salt, pepper, and egg whites; blend well. Dot with butter or margarine. Cool slightly, cover, and refrigerate.
Preheat oven to 350 degrees F. Take potatoes out of the refrigerator 30 minutes before baking. Bake, covered, 40 minutes or until steaming hot in center. Remove from oven and serve immediately.
NOTE: This can be made up to a week ahead. If preparing ahead, place in an ovenproof baking dish, allow to cool sllightly, cover, and refrigerate.